Chicken Nacho Wedges

• 4 (8-inch) fat-free flour tortillas
• Cooking spray
• 1 cup finely chopped green bell pepper
• 3/4 cup finely chopped red onion
• 1 1/2 teaspoons ground cumin
• 1 (14 1/2-ounce) can Mexican-style stewed tomatoes, undrained and chopped
• 1 1/2 cups chopped cooked chicken breast
• 1/4 cup minced fresh cilantro
• 1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese

1. Preheat oven to 375u0b0.
2. Arrange tortillas on a large baking sheet coated with cooking spray; set aside.
3. Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add bell pepper and onion, and cook 5 minutes or until tender, stirring often. Add cumin, and cook 1 minute. Add tomato; cook 3 minutes, stirring occasionally.
4. Spoon tomato mixture evenly over tortillas; top with chicken and cilantro. Sprinkle cheese evenly over chicken. Bake at 375u0b0 for 8 minutes or until tortillas are crisp. Cut each tortilla into 6 wedges. Serve immediately.

flour tortillas, cooking spray, green bell pepper, red onion, ground cumin, tomatoes, chicken breast, fresh cilantro, cheese

Taken from www.myrecipes.com/recipe/chicken-nacho-wedges (may not work)